Ukupheka: indlela yokupheka isobho

Indlela yokupheka isobho iklabishi? Phantse yonke inkosikazi yaseRashiya inayo iresiphi yakhe yangaphambili yesi sidlo, kuba isobho leklabishi yenye yezona ziqhelo eziqhelekileyo zesizwe zaseRashiya. Akusiyo into yokuba isaga esidala saseRashiya sithi shchi ayinakukhathazeka. Ngokwabaphandi banamhlanje, igama elithi "shchi" livela kwi-Old Russian "yidla" (igama elihlanganisiweyo naliphi na ukutya okuninzi okuninzi). Emva kweklabishi elithile elalivela eByzantium yangena kwi-recipe yeengubo zaseRashiya, kwaye ngenxa yoko, isobho seklabishi kuphela saziwa ngokuba yili gama.

Into ephambili yale ndawo isitya esinomuncu. Njengomthetho, yenziwe ngu-sauerkraut, kodwa inokufunyanwa ngeklabishi entsha. Kule meko, izithako ezifana ne-sorrel, i-nettle okanye iklabishi yebhakede iya kufuneka. Shchi, uphekwe kuphela kwimifuno, ebizwa ngokuba yinto engenanto. Kufanelekile ukukhumbula isobho "semihla ngemihla", efumana ulungelo lwabo olukhethekileyo kuphela ngosuku olulandelayo. Kodwa uhlobo oluthile usebenzisa i-sorrel ne-nettle, lwaziwa ngokuthi "luhlaza". Ngezantsi siza kuqwalasela iresiphi yendabuko yesobhoji iklabishi yaseRussia, ilungiselelwe kwiklabishi entsha.

Ukupheka isobho iklabishi kunye nesobho seklabishi

Kuya kufuneka:

• 500 g yeklabishi entsha;
• 700 g yenkomo okanye ingulube;
• 1 isanqante;
• 2 tbsp. L. Utamatisi wokunqongophala;
• 2 anyanisi;
• 1 clove yegalikhi;
• Ioli e vuno;
• Iityuwa, iziqholo (ingcambu yeparsley, pepper, njl) kunye nemifino.

Ukulungiselela:

1. Ngaphambi kokubilisa isobho, i-pan kufuneka izaliswe ngamanzi abandayo, faka inyama apho kwaye upheke umhluzi ngeyure , ukhumbule ukususa i-foam ngengxolo. Kwezinye iimeko, umhluzi unakho ukupheka ngosuku olulandelayo. Emva kokuba umhluzi uphuhliswe, kufuneka uhlanjululwe, ityuwa kwaye iphinde ifakwe emlilweni.
2. Ngoxa upheka umhluzi, unokulungiselela imifuno: i-khabichi, i-oyiki, uthinte i-oyiki. Emva koko bhokoza i-anyanisi ngeeqholi, ungeze ii-clove eziphezuweyo. Ngaphambi kokususa imifuno emlilweni, kufuneka badibanise utamatisi. Olu hlobo lokugqibela luyakuthatyathwa yitamatato entsha, kodwa kufuneka ifakwe kunye negalikhi.
3. Thatha inyama kumhluzi uze uthathe ii cubes. Emva koko usike amazambane uze uyidibe emxeni. Xa iziqulatho zepompile ubilisa, yongeza iklabishi kuyo kwaye upheke enye imizuzu eyi-10. Emva koko wongeza isobho seklabishi imifuno, uthosiwe utamatisi kunye nenyama ebilisiwe. Gcwalisa zonke ngeenongo kunye nemifuno. Emva koko, pheka isobho ngomnye imizuzu emihlanu. Ukukhonza ngokuqhelekileyo - nge-ukhilimu omuncu, imifino kwaye, ngokuqinisekileyo, isonka sesonka.

Iingcebiso ezimbalwa malunga nokupheka i-sushi

I-Shchi inokupheka kwenyama kunye ne-mushroom okanye umhluzi weentlanzi. Ungasebenzisa kwakhona i-decoctions yemifuno kunye neengqolowa.

Ngaphambi kokubilisa isobho seklabishi kwi-sauerkraut, oku kulandelayo kufuneka ucinezelwe kwi-brine.

Xa ulungiselela isobho seklabishi, i-sauerkraut ifanele ifakwe emanzini abandayo, kwaye i-fresh-only in water boiling.

Ukuba iklabishi imuncu, ke inxalenye yayo kufuneka ithathelwe endaweni entsha. Ngelo xesha, asimele sikhohlwe ukuba i-sauerkraut ifanele ibekwe ekuqaleni kokupheka isobho seklabishi, kunye ne-fresh - emva kokuba inyama ibilisiwe kwaye iilitayi zibilisiwe.

Shchi, ezilungiselelwe kwiklabishi entsha, unokupheka ngaphandle kwamazambane, kodwa ke isisombululo esifanelekileyo siya kuba se-refueling ngendlela yokuguqulwa komgubo.